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Shaved Brussels Sprouts and Fennel Salad

Tue, 08 Nov 2011 23:47:20 +0100

I love Brussels sprouts. I think Thanksgiving and Brussels Sprouts go hand in hand. Unfortunately not everyone feels the same. Brussels Sprouts are one of those vegetables that you either love or you don't. However, this recipe for "Shaved Brussels Sprouts and Fennel Salad" will win over even the pickiest eaters. The secret to this unique this salad is that the Brussels sprouts and fennel are served raw. The combination of these fresh flavors are well balanced resulting in salad that tastes incredible and will look beautiful on your Thanksgiving table.

Shaved Brussels Sprouts and Fennel Salad

Yield: Serves 8
4 cups shaved Fennel
4 cups shaved Brussels sprouts
1/4 cup sliced toasted almonds
1/2 cup dried cranberries
2 finely sliced hard boil eggs
1/4 cup grated Parmesan cheese

Combine all ingredients in a large bowl and gently toss. Add 1/2 cup of citrus dressing to the salad and toss. Adjust seasonings to taste.

Citrus Dressing

2 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 tablespoon finely chopped shallot
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper

Combine the lemon juice, orange juice and shallot in a medium bowl. Add the olive oil to the shallot mixture, whisk continuously until all the oil has been incorporated.

Homemade Granola

Sun, 25 Jul 2010 13:12:40 +0100

If possible try to get unsweetened dried fruit at a local health food store for this yummy granola. Who needs the extra sugar when it is so tasty on its own?

Ingredients

1 cup old fashioned or quick-cooking oatmeal (not instant)

½ cup unsweetened, shredded coconut (I prefer the one with the big flakes)
½ cup sliced or slivered almonds or pecans
3 tablespoons grape seed oil
1 pinch of salt
1 teaspoon cinnamon
2 tablespoons honey
½ cup dried blueberries
½ cup flax seed (ground coarsely in a spice grinder)
½ cup dried cherries

Preheat the oven to 350 degrees.

Toss the oatmeal, coconut, nuts, oil and honey together onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns golden brown, about 20 minutes.

Cool and add flax and dried fruit, mix gently.

Store in an air tight container and enjoy with milk, yogurt, ice cream or alone as a snack. For guests, I pour some into a clear cellophane bag and tie with some pretty ribbon and a handmade gift tag

Peach and Apricot Jam

Fri, 23 Jul 2010 16:04:33 +0100

We didn’t can the jam in the technical sense but poured it into small clean glass jars to be stored in the refrigerator.

Peach and Apricot Jam
If you have more fruit, then simply double the amounts. This recipe makes 12 jars
• 8 pounds of peaches and apricots, skin peeled and cut into quarters
• 8 cups of sugar
• juice of half a lemon
Combine the ingredients in a pot on the stove and cook on medium high heat and bring to a boil. Stirring occasionally, continue to let the fruit cook and release their juices for about 1 hours. Reduce the heat to low or simmer, mash with a potato masher, and continue to cook for an additional 15 minutes.

Coming this Fall:Jamie Oliver's Food Revolution!

Sat, 19 Jun 2010 02:05:41 +0100

Our 5 and 10 week children's course will include Jamie’s delicious recipes. Teaching is done through hands-on cooking, giving children the chance to learn about handling raw ingredients, portion size, and choosing and using equipment. They will give the children a foundation of skills, from boiling an egg, through chopping and baking to making a family meal.

Inspired by Jamie Oliver, our 5 and 10 week Food Revolution Course:
5 days, Wednesday, September 15 - October 13
10 days, Wednesday, September 15 - November 17

The Program:

Week 1: Leek and Potato Soup &Tomato Soup
Week 2: Chicken Fajitas
Week 3: Meatballs and Pasta
Week 4:Pizza Dough and Sauce
Week 5 :Butternut Squash Muffins & Pancakes
Week 6: Beef Stir Fry
Week 7: Homemade Corn Tortillas & Tacos
Week 8 Green Salad with Jam Jar Dressing
Week 9: Best Baby New Potatoes & Broccoli with Asian Sauce
Week 10: Granola &Stewed Fruit and Crumble Dressing

Age Range: 7 and up

Cost: 5 week session $175 per student / 10 week session $300

Fun Kids Cooking Parties

Fri, 18 Jun 2010 03:55:42 +0100

Kids Parties

Fri, 18 Jun 2010 03:54:35 +0100

Chow Bella will help you plan your kids next cooking party including ideas, menus, invitations and complete step by step directions. If you are wondering how to celebrate your kids next birthday or if you are looking for a party idea, consider the fun of having a kids cooking party. Kids love creating and eating their own creations. Whether they are boys or girls they will love the idea of being chefs for the day. Give them a hat and apron and allow kids to have a real hands on experience cooking.

Chef of the Month – Gia

Thu, 20 May 2010 18:43:31 +0100

Chef of the Month – Gia

Gia is a six-year-old with the cooking talents of a veteran chef! During her recent Chow Bella cooking party extravaganza, Gia offered her creative cooking talents to master the art of baking Chicken Pot Pie (in a terra-cotta flower pot) Even her skills with cupcake-decorating rivaled the masters. When not whipping up amazing dishes in the kitchen she loves: arts and crafts.

Name: Gia
Age: 10
Her favorite food is: Gelato
Her favorite cooking show: Cake Boss
Her favorite cooking utensils: Whisk and Pizza Cutter

Chicken Pot Pie (in a flower pot)

Sun, 16 May 2010 23:28:55 +0100

We made this at a "Cooking Party" over the weekend. It was a hit.

Ingredients
• 2 pound skinless, boneless chicken breast halves - cubed
• 2 cup sliced carrots
• 2 cup frozen green peas
• 2 cups diced potatoes
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 3 1/2 cups chicken broth
• 1 1/2 cups milk
• 4 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 350 degrees
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place a small circle of foil on the bottom of the terra cotta pots, place a portion of the cooked chicken in each, followed by a portion of the carrots peas, potatoes and celery. Pour the thickened sauce over each mixture and insert half a rosemary sprig in each. Cover the pot, and place them in the refrigerator.
5. On a cool floured surface, roll the pastry out to form a rectangle 1/4 inch thick. Cut it into 8 circles.
6. Set a pastry circle on top of each pot, draping the excess dough over the sides and pressing around the outside to seal. Trim the dough.
7. Transfer the pots to the oven, and bake until the pastry is puffed and well browned, 20 minutes. Serve immediately, in the pots.

makes 8 terracotta pots
terra cotta should be cleaned and soaked in cold water for 10-20 minutes before use

Win a James Beard- Nominated Cookbook

Tue, 30 Mar 2010 21:31:33 +0100

30 cookbooks were just named finalists in this year's James Beard Foundation Awards.
Now here's your chance to win one of them, courtesy of ProjectFoodie.com
ProjectFoodie website will be giving away cookbooks through May 2nd, when the James Beard winners will be announced.
To win a cookbook go to www.ProjectFoodie.com and leave a comment on why you feel a cookbook is award-worthy. The most clever comment will win that cookbook.

Slow Cooker Sunday: Chicken Stew in White Wine

Sun, 21 Mar 2010 14:42:06 +0100

I'm in the mood for an easy, nourishing meal. Tonight, I'll be using my slow cooker to make a bacon-flecked stew with white wine and a whole cut-up chicken, reminiscent of the French countryside favorite coq au vin.
Hours later, when the scent wafting from the crockpot tells me that dinner's ready, I'll enjoy it at the table with the rest of the leftover wine. Sound like a relaxing close to a long, busy week? Then make the recipe yourself when you read more
Chicken Stew in White Wine
From: Williams-Sonoma
Ingredients
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
1 chicken, 3 to 4 lb., cut into 8 serving pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1-1/2 cups chicken stock
1-1/2 cups white wine
Directions
1. In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
2. In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
3. Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer's instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.
Serves 4.